Reviewed: May 12, 2012

In the words of Ina "how easy is that?!" SO easy and quite tasty! I used a smoked gouda and mozzarella (sounds weird I know) but it was awesome, so I don't care! My boyfriend got a kick out of the crescent roll shape--so much more fun than the typical round biscuit. :) We have a winner!

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Reviewer:

FNChef

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Cooking Level: Expert

Home Town: Prior Lake, Minnesota, USA

Living In: Lakeville, Minnesota, USA

Reviewed: Feb. 28, 2012

Awesome

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Reviewer:

Clayton Mattatall

Cooking Level: Expert

Living In: St. Catharines, Ontario, Canada

Reviewed: Jan. 29, 2012

I thought these were pretty good, though a little bland. They could definitely use a sharper or more exiting cheese (I used a rather mild cheddar) and the addition of some garlic and herbs. Maybe a little more salt too? They were very easy to make, and worked up nicely, and looked gorgeous. The texture was great; light and flaky with some chewiness from the cheese. Not sure if I'd make these again; if I did, I would definitely make some modifications. Altogether, they weren't bad, though. Thanks for sharing!

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Reviewer:

larkspur

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Wauwatosa, Wisconsin, USA

Reviewed: Dec. 20, 2011

Fabulous, well worth the trip to the store for buttermilk in a blizzard :)

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Reviewer:

Joslyn

Reviewed: Dec. 13, 2011

These were much better than expected. I thought they tasted like a combination of a biscuit and a roll. Maybe, it was the shape that was fooling me, don't know. I made a mock buttermilk and used aged cheddar I hand grated. The cheese really made these biscuits. Make sure to have a large work surface to work on and flour well, or they will stick. Interesting recipe, thanks.

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Reviewer:

Baker Bee

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Richmond, Virginia, USA

Reviewed: Dec. 6, 2011

Wow! For biscuits these are so light they are almost comparable to yeast rolls. When it came time to stir in the cheese and milk I used a spoon instead of my kitchen aid and I'm sure that helped. I used lemon juice to sour the milk (1 tbsp to 1 cup of milk). I tripled the recipe for our family of 7 (we love leftovers). I added 1 tsp garlic powder and 1 tsp of oregano (just enough that the kids didn't notice). Even my husband commented on how good this recipe is. Thanks!

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Reviewer:

CookingInSeattle

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

Reviewed: Nov. 26, 2011

Awesome! I followed the recipe exactly but used BUTTER instead of shortening. They are just cheesy enough... you may want to add more to add more flavor but they are perfect as is!

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Reviewer:

genevieve

Reviewed: Oct. 24, 2011

These were so simple to make and they were absolutely wonderful in flavor and texture! I will definitely make these again! Yum!

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Reviewer:

Janet Shum

Cooking Level: Expert

Home Town: Corbett, Oregon, USA

Living In: Salem, Oregon, USA

Reviewed: Sep. 29, 2011

fantastic twist on baking powder biscuits and just what I was looking for in a crescent without yeast! I used margarine instead of shortning because I think all biscuits are better this way and used the powdered buttermilk with water and they turned out fantastic! thanks so much!

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Reviewer:

wynter

Reviewed: Jun. 9, 2011

Delicious! I didn't have buttermilk on hand, but used whole milk and they turned out very well. I also brushed a little melted butter on the biscuits when they came out of the oven.

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